{"id":218,"date":"2010-09-07T14:15:24","date_gmt":"2010-09-07T18:15:24","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=218"},"modified":"2010-09-07T19:21:29","modified_gmt":"2010-09-07T23:21:29","slug":"heathers-straw-and-hay-fettucini-tangle","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2010\/09\/heathers-straw-and-hay-fettucini-tangle\/","title":{"rendered":"Heather&#8217;s Straw and Hay Fettucini Tangle"},"content":{"rendered":"<p>Straw and Hay Fettuccine Tangle with Spring Asparagus Puree<br \/>\nby Heidi Swanson from Super Natural Cooking<\/p>\n<p>Serves 4 to 6<\/p>\n<p>1 bunch asparagus spears, trimmed and halved crosswise<br \/>\n3 handfuls baby spinach leaves<br \/>\n2 cloves garlic<br \/>\n1 cup freshly grated Parmesan cheese, plus more for topping<br \/>\n1 cup toasted pine nuts<br \/>\n1\/4 cup extra-virgin olive oil, plus more for topping<br \/>\nJuice of 1\/2 lemon<br \/>\n1\/2 teaspoon fine-grain sea salt<br \/>\n4 ounces dried spinach fettuccine or 6 ounces fresh<br \/>\n4 ounces dried egg fettuccine or 6 ounces fresh<\/p>\n<p>Bring 2 pots of water to a rolling boil, one large and one medium.<br \/>\nYou&#8217;ll use he large one to cook the pasta and the medium one to blanch<br \/>\nthe asparagus.<\/p>\n<p>To make the asparagus puree, salt the asparagus water and drop the<br \/>\nspears in the pot. Cook for 2 to 3 minutes, or until the spears are a<br \/>\nbright green and barely tender. Drain and transfer to a  food<br \/>\nprocessor (preferably) or a blender. Add the spinach, garlic, the 1<br \/>\ncup Parmesan, and 3\/4 cup of the pine nuts. Puree and, with the motor<br \/>\nrunning, drizzle in the 1\/4 cup olive oil until a paste forms. It<br \/>\nshould be the loose consistency of a pesto; if too thick, thin it with<br \/>\na bit of the pasta water. Add the lemon juice and salt, then taste and<br \/>\nadjust the seasoning. Add black pepper if desired.<\/p>\n<p>Salt the pasta water well and cook the pasta until just tender; you&#8217;ll<br \/>\nneed less time for fresh pasta, more fro dried. Drain and toss<br \/>\nimmediately with 1 cup of the asparagus puree, stirring in more<br \/>\nafterward depending on how heavily coated you like your pasta. Serve<br \/>\nsprinkled with the remaining 1\/4 cup toasted pine nuts, a dusting of<br \/>\nParmesan, and a quick drizzle of extra-virgin olive oil.<\/p>\n<p><a href=\"http:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2010\/09\/IMG_7797.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-219\" title=\"IMG_7797\" src=\"http:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2010\/09\/IMG_7797-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2010\/09\/IMG_7797-225x300.jpg 225w, https:\/\/stlydiasliturgy.org\/blog\/wp-content\/uploads\/2010\/09\/IMG_7797-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><em>prepared at St. Lydia&#8217;s on September 5, 2010<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Straw and Hay Fettuccine Tangle with Spring Asparagus Puree by Heidi Swanson from Super Natural Cooking Serves 4 to 6 1 bunch asparagus spears, trimmed and halved crosswise 3 handfuls baby spinach leaves 2 cloves garlic 1 cup freshly grated Parmesan cheese, plus more for topping 1 cup toasted pine nuts 1\/4 cup extra-virgin olive [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/218"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":3,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/218\/revisions"}],"predecessor-version":[{"id":223,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/218\/revisions\/223"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}